Oven-Roasted Root Vegetables Recipe : Food Network Kitchens : Recipes : Food Network

Ingredients

  • Freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 head garlic, cloves separated, and peeled (about 16)
  • 2 large parsnips (about 8 ounces)
  • 1 medium red onion
  • 1 bunch medium beets, (about 1 ½ pounds), scrubbed and tops trimmed
  • + 2 more ingredients
    • 3 large Yukon gold potatoes (1 ½ pounds), scrubbed
    • 1 large butternut squash, (1 ½ to 2 pounds) halved, seeded and peeled

Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepp...

View full recipe at SpringPad

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